Cold Cucumber Soup with Mint

Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer.

Ingredients

1/2 large hothouse cucumber—peeled, seeded and cut into 1/4-inch dice

8 small radishes, thinly sliced

1 garlic clove, minced

3 tablespoons chopped mint

3 tablespoons chopped dill

2 cups cold plain yogurt

1 cup cold low-fat milk

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

How to Make It

Step

In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.